BBQ lamb leg with tomato and brown rice salad – Australian Meat Emporium

Ingredients

• 1kg Grass fed lamb leg, butterflied
• 2 tablespoons parsley leaves, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 garlic cloves, crushed
• ¼ cup (60ml) olive oil plus 2 tablespoons
• 1 packet pre cooked brown rice and quinoa
• 150g mixed tomatoes, halved
• 1 packet baby cucumbers, sliced
• ¼ cup parsley leaves